Pickled beets prepared for the winter are an excellent delicacy and snack. We suggest preparing and twisting it according to the suggestions below. step by step recipes With photos, following which you can do this very simply. Cooks are offered original options preparations: with plum, horseradish, caraway seeds and other simple and quick recipes. Spicy, juicy taste beets prepared for future use will appeal to true gourmets. Such pickled beets are both an original independent snack and can be used in the preparation of salads and other dishes.
kerescan - Aug 2nd, 2015
Pickled beets are an excellent base for preparing a variety of savory snacks and first courses. And, despite the fact that the popular vegetable is perfectly preserved until spring without any preservation, such a beet preparation will be useful in every housewife’s home. Therefore, I’ll tell you my recipe for how to pickle beets for the winter at home, simply and tasty.
You can pickle beets in grated form, whole, cut into slices, cubes, cubes, etc. It should also be said that absolutely any marinades can be used to prepare such a snack. The main thing is that they are able to preserve the taste and color of beets throughout the winter.
Step-by-step preparation of pickled beets
Beets are a very healthy product for the human body. But, unfortunately, not all cooks like this vegetable. Therefore, we recommend preparing it for the winter. Using aromatic marinades, you can truly make delicious snack, which neither an adult nor a child will refuse.
So how to pickle beets? For this we need:
- medium fresh beets - about 1 kg;
- natural table vinegar - approximately 200 ml;
- not very coarse table salt - 1 dessert spoon;
- allspice black peppercorns - 3 pcs. in each jar;
- light sugar - approximately 30 g;
- horseradish root - about 30 g;
- fragrant cloves - 3 buds;
- hot chili pepper - 2 pcs.;
- cinnamon (use as a stick) - 1 pc.
Preparing vegetables
Before pickling beets, they must be well processed. The red tubers are thoroughly washed, placed in a deep pan, filled with water and cooked until fully cooked.
After the vegetables become soft, remove them and cool at room temperature. Next, carefully remove the skin from the beets and chop them into cubes.
Marinade preparation process
Beets should be pickled so that the appetizer is not very spicy, but at the same time has a special piquancy. To prepare such a marinade, ordinary drinking water (1 liter) is mixed with table vinegar, and then bay leaf, clove buds, table salt, horseradish root, hot chili pepper, peppercorns, cinnamon stick and granulated sugar are laid out.
After mixing all the ingredients, place them on high heat and quickly bring to a boil. After removing the dishes from the stove, cool their contents at room temperature.
How to roll up jars?
Pickled beets instant cooking it turns out no worse than the one that requires several weeks of aging to create. That is why this recipe is especially popular among modern chefs.
After the marinade has cooled, the beet sticks are placed in sterilized jars and filled with aromatic liquid. After closing the containers with lids, they are immediately put into the refrigerator.
How to serve an appetizer?
Instant pickled beets become ready for consumption within 24 hours. Red vegetables are placed in a bowl along with the marinade and served with a slice of bread.
The most delicious pickled beets: recipe
It is no secret that beets are a very high-calorie product, especially when boiled. That is why marinades from it turn out to be very satisfying and nutritious.
If you plan to pickle beets for the winter, we recommend using the presented recipe. To implement it we will need:
- medium fresh beets - about 3 kg;
- natural table vinegar - approximately 180 ml;
- not very coarse table salt - 3 dessert spoons;
- allspice black peppercorns - 4 pcs. in each jar;
- light sugar - approximately 100 g;
- bay leaf - several petals;
- drinking water - about 2 glasses;
- fresh garlic - a few cloves;
- large white onion - several heads;
- Refined sunflower oil - a full glass.
Preparing vegetables
The presented recipe for pickled beets for the winter is good to use if you want to get a juicy and very tasty snack. To prepare it, small fresh tubers are thoroughly washed and placed in boiling water. Cook the beets over low heat for 50-70 minutes.
After the tubers become soft, they are removed from the pan, cooled and peeled. Next, all the beets are rubbed onto coarse grater.
Concerning onions, then it is cleaned and chopped into thin half rings. Later they are added to the grated beets and mixed thoroughly.
Making the marinade
The pickled beets, the recipe for which we are considering, turn out to be very tender and tasty. This is due to the fact that its marinade contains a large amount of oil.
To prepare such a snack, pour plain water into a large saucepan, and also add black allspice, bay leaf, white sugar and table salt. After bringing all the ingredients to a boil, remove them from the stove. Add to dishes table vinegar and mix the marinade well.
Concerning sunflower oil, then pour it into a deep bowl and heat it very hot over medium heat. By the way, some housewives add this product directly to the marinade during its heat treatment.
Seaming process
Beets should be marinated in oil brine for about a month. Only after this period has passed can the jar of snacks be opened and safely presented to the table. But before you carry out these steps, you need to properly roll up all the vegetables.
Grated boiled beets with onion half rings are placed tightly in small sterilized jars, and then 2/3 is filled with marinade. Having filled the containers with hot sunflower oil, they are immediately rolled up with metal lids.
After the snack is formed, all the jars are turned upside down and left in this position for exactly one day. After time, the pickled beets are sent to any cool room.
How to use?
Beets pickled in oil marinade can be eaten only after 4 weeks. During this time, the red vegetable will become as juicy and soft as possible. As a rule, it is served to the table as a flavorful snack along with toast or just a slice of bread. However, there are also housewives who use this product to prepare other hot dishes. For example, very often pickled beets are added to various borscht and goulash. With this ingredient, dishes acquire rich color and unsurpassed taste.
Wash the beets, peel them, put them in a saucepan, add water and boil until soft for about 1-1.5 hours.
Remove the beets from the broth, cool slightly and cut into slices (straws, cubes or grate, and small young beets can be left whole).
Place the beets into clean jars.
Prepare marinade.
Pour water into a saucepan, add salt, sugar, peppercorns, cloves and bay leaves, pour in vinegar, mix everything and bring to a boil.
Advice.
If desired, you can add a cinnamon stick to the marinade - it will add a pleasant hint of taste.
Pour the boiling marinade over the beets so that the marinade completely covers them, and cover the jars with lids.
After the marinade has cooled, put the jars of beets in the refrigerator.
The beets will be ready in 8-12 hours.
Store pickled beets in the refrigerator.
Tip 1. You can prepare pickled beets for the winter. To do this, jars of beets need to be additionally sterilized. Bring water to a boil in a large saucepan and line the bottom of the pan with a towel or napkin. Fill sterilized jars with beets, cover them loosely with sterilized lids and place the jars in a saucepan. Bring water in a saucepan to a boil and boil for about 7 minutes. After this, carefully remove the jars from the water, place them on a dry surface and roll up or screw the lids tightly. Turn the jars over onto a clean towel and leave to cool. After cooling, the jars can be stored in a cool, dark place.
Tip 2. To prepare kholodnik, cut the pickled beets into cubes or grate on a coarse grater. Place 1-2 tablespoons of beets and chopped vegetables (cucumbers, green onions and dill), pour in 1-2 tablespoons of beetroot marinade and 200-300 ml of water. Add a little sugar and salt to taste. Mix everything. Place half on a plate boiled egg and fill the refrigerator with sour cream.
Enjoy your meal!
Beet - healthy vegetable, it speeds up metabolism and improves skin color. It is not difficult to store it fresh, but after a month has passed from the date of collection, the root vegetables acquire the taste and distinct smell of earth. Considering the peculiarities of Russian cuisine, pickled beets, along with potatoes, cabbage and carrots, should always be in the housewife’s arsenal. The easiest way to store beets is in pickled or canned, as salads, dressings.
Beetroot is a healthy vegetable, it speeds up metabolism and improves skin color.
When packing pickled beets into jars under a metal lid, sterilization of the product and jars is not required. An acidic environment is not a microclimate where it is comfortable for bacteria and fungi to multiply.
Attention! Beets, when immersed in an acidic environment, even with further cooking, will not become softer. Therefore, before immersing the product in the marinade, it should be boiled.
It is necessary to cook the root vegetable in the peel, without cuts. This will preserve the color. Before immersing in the pan, the beets must be rinsed under running water. It needs to be cooked until soft. Medium-sized beets do not need to be boiled for more than one hour.
When packing pickled beets into jars under a metal lid, sterilization of the product and jars is not required There is no need to wait for the beet to cool down. It is much easier to peel a vegetable that has not yet cooled down by peeling it with your hands under running water.
Preparation for soups and stews
You can marinate small root vegetables, which after cleaning fit entirely into the neck of the jar, without additional slicing or chopping. The only condition: it can be used no earlier than in 2-3 weeks. Otherwise, its middle will not have time to soak in the marinade. Sliced vegetables are soaked in brines and marinades much faster; they can be used in just a few days.
